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Italian Vegetarian Sausage with Roasted Vegetables
and lemon mustard sauce / quinoa

Active: 40 min Total: 40 min
Dried herbs and a simple creamy sauce give this easy sheet pan meal a refined feel.
Smarts: Feel free to use any type of tomatoes to roast with the zucchini. Cherry, plum, or Roma tomatoes would all be great.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Italian Vegetarian Sausage with Roasted Vegetables:
  • Zucchini - 1 lb, cubed
  • Vegan / vegetarian sausage - 1 lb, sliced
  • Tomatoes, grape or cherry - 1 1/2 cups, halved
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp
  • Italian seasoning - 2 tsp
  • Sunflower seeds - 1/4 cup (sub pumpkin seeds / pepitas or any chopped nuts)
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Lemon Mustard Sauce:
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
  • Mustard, Dijon - 1 Tbsp (use large grain if you have it)
  • Lemon juice - 2 tsp

Nutrition Facts

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Prep

  1. Quinoa - (If prepping right before cooking, get oven heating while quinoa cooks; double if making Thursday’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Zucchini / Vegetarian sausage - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make sauce - Whisk together sour cream, mustard, and lemon juice. (Can be done up to 5 days ahead)
  4. Tomatoes - Halve tomatoes.

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Make

  1. Heat oven to 400F / 204C.
  2. Toss zucchini, sausage, and tomatoes with balsamic vinegar, olive oil, and Italian seasoning. Spread out on a sheet pan. Transfer vegetables to the oven and roast until tender, turning everything with a spatula halfway through cooking, ~25 minutes total.
  3. If quinoa was made ahead, reheat in the microwave. (Reserve half if doubled.)
  4. Serve vegetarian sausage and vegetables over quinoa. Top with sauce and sunflower seeds. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (48)
Gluten-free (2)
Paleo (3)
Vegetarian (11)

Most Helpful

This was an easy, tasty meal. The mustard sauce was a nice addition over the chicken and vegetables, and even my son liked it. I used rice instead of quinoa and broccoli instead of zucchini. I'll make this again.

By: Caitlin
Posted: Oct 07, 2020
Diet: Original
1 Helpful

34 reviews

Way too much prep. Too long to cook the chicken. Overall, a lot of effort for a very mediocre dish. Will not make again.

By: Greg
Posted: Sep 21, 2021
Diet: Original
0 Helpful

I am not a fan of the quinoa I purchased recently, which brought the meal down overall for me, but the recipe itself was solid, just nothing that stood out

By: Jenna
Posted: Nov 04, 2020
Diet: Original
0 Helpful

Really good. I used normal italian sausage instead of veggie.

By: Chelsea
Posted: Oct 24, 2020
Diet: Vegetarian
0 Helpful

I love the flavors! Easy to make.

By: Julie
Posted: Oct 20, 2020
Diet: Original
0 Helpful

Made it with Greek yogurt instead of sour cream and it was a hit. Low WW points too!

By: Lauren
Posted: Oct 19, 2020
Diet: Original
0 Helpful

I made this all in an oven safe skillet. I cut the veggies on the smaller side and added them to the pan when I flipped the chicken. Included lemon zest and a pinch of sugar to the sauce... Yummy and easy to make. Served with whole wheat egg noodles for the kids and a salad for me. Everyone gobbled up this up!

By: Mackenzie
Posted: Oct 15, 2020
Diet: Original
0 Helpful